Parkway Bakery & Tavern | #TCEatsNOLA


The folks at Parkway Bakery & Tavern reckon they do the best po-boy/po’ boy/poor boy in Louisiana. Maybe. Although some fans of this famous sandwich of New Orleans origin would suggest you need only go about five miles uptown for a taste of a worthy contender. Whatever the case, Parkway has been making authentically delicious and massive po-boys since 1911 – and you’d be a fool to fault ‘em for it.

Join me as I continue my series about New Orleans in 18 Eats as I take a bite out of one of the most satiating sandwiches I’ve ever double-fisted.

Before I begin to wax poetic about my Parkway po-boy, let’s take a moment to consider the full name of this popular eatery: Parkway Bakery & Tavern. Not to get all linguistic about my lunch, but giving the bakery pride of place in the title suggests a key to Parkway’s century of success. A crusty on the outside/fluffy on the inside French loaf is the crucial component for sopping up the yummy stuff inside the sandwich while retaining a crispy crunch when you bite into it.

The yummy stuff inside my po-boy was a massive mound of flash fried oysters (certified Louisiana Wild Caught and harvested by local oystermen). The sandwich was dressed (with romaine lettuce, tomato, pickles and mayo), humungous and deeply, deeply gratifying in flavour and mouthfeel.

NB: fried oyster po-boys are only available at Parkway on Mondays and Wednesdays).

Back to the Parkway name. Yep, it’s a tavern with a great old timey, “real New Orleans” feel about it. Even if you weren’t hungry, it’s bar would be as suitably copacetic a setting as any for sitting at the bar, having a beer and people watching. But I can only imagine most people wouldn’t be able to sit there too long with gaining an appetite for something to eat.

Parkway Bakery & Tavern is located at 538 Hagan Avenue, 70119. Find out more at

Parkway Bakery & Tavern Menu, Reviews, Photos, Location and Info - Zomato

Save room for the next post! I’ll be back soon with more in my series about New Orleans in 18 Eats.

About tikichris

Chris Osburn is the founder, administrator and editor of tikichris. In addition to blogging, he works as a freelance journalist, photographer, consultant and curator.
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